↞ recipe box start page
Category: Recipes
Prep Time: Cook Time: Total Time:
1 pkg active dry yeast
1 pinch sugar
1/4 cup warm water
2 chicken bouillon cubes
1/2 cup powdered skim milk
2 1/4 cups boiling water
1 egg beaten
1/4 cup honey
1/4 cup vegetable oil
2 cups all-purpose flour
4 cups whole wheat flour
1 cup wheat germ
1 cup cornmeal
2 cups bulgar wheat
In a small bowl, dissolve yeast and sugar in warm water and set aside. In a small mixing bowl, dissolve bouillon cubes and powdered skim milk in boiling water and set aside until room temperature.
Then whisk in egg, honey and vegetable oil. In a large mixing bowl, combine flour, wheat germ, cornmeal and bulgar wheat. Combine yeast mixture and bouillon mixture until well blended. Make a well in the flour mixture and gradually stir in wet ingredients until well blended.
Divide dough into 2 balls so it is easy to work with. Knead each dough ball on a well floured surface, about 4-5 minutes, adding flour until dough is no longer sticky. With a rolling pin, roll dough to 1/2" thickness. Cut with biscuit cutter and place on a lightly greased baking sheet. Cover lightly with a towel, set in a warm place and allow to rise 20 minutes.
Bake 20 minutes at 350 degrees. Remove from oven and carefully turn each biscuit over. Continue baking another 25 minutes. Cool on a wire rack and store at room temperature in a container with a loose fitting lid.
Mickey's Country Cookies
view my recipes
print
save
Category: Recipes
Prep Time: Cook Time: Total Time:
1 pkg active dry yeast
1 pinch sugar
1/4 cup warm water
2 chicken bouillon cubes
1/2 cup powdered skim milk
2 1/4 cups boiling water
1 egg beaten
1/4 cup honey
1/4 cup vegetable oil
2 cups all-purpose flour
4 cups whole wheat flour
1 cup wheat germ
1 cup cornmeal
2 cups bulgar wheat
In a small bowl, dissolve yeast and sugar in warm water and set aside. In a small mixing bowl, dissolve bouillon cubes and powdered skim milk in boiling water and set aside until room temperature.
Then whisk in egg, honey and vegetable oil. In a large mixing bowl, combine flour, wheat germ, cornmeal and bulgar wheat. Combine yeast mixture and bouillon mixture until well blended. Make a well in the flour mixture and gradually stir in wet ingredients until well blended.
Divide dough into 2 balls so it is easy to work with. Knead each dough ball on a well floured surface, about 4-5 minutes, adding flour until dough is no longer sticky. With a rolling pin, roll dough to 1/2" thickness. Cut with biscuit cutter and place on a lightly greased baking sheet. Cover lightly with a towel, set in a warm place and allow to rise 20 minutes.
Bake 20 minutes at 350 degrees. Remove from oven and carefully turn each biscuit over. Continue baking another 25 minutes. Cool on a wire rack and store at room temperature in a container with a loose fitting lid.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.